Ingredients
500 g (about 1 lb) fresh shrimp, 100 g pork fatback, 50 g chicken breast, 50 g lettuce.
Seasonings
50 g bean starch, 25 g each of egg whites and Sichuan peppercorn salt, 10 g each of scallions and sweet bean sauce, 5 g salt, 1 g each of ground white pepper and sesame oil.
Instructions
1. Rinse the fresh shrimp, squeeze out the meat, and chop finely; separately pound chicken breast and pork fatback into a paste, then mix with egg whites, water starch, salt, and cold broth, before adding cooking wine, white pepper, and the chopped shrimp, stirring until well combined, then spread evenly in a dish and smooth the surface.
2. Steam over medium heat until just cooked through (about 5 minutes), remove and let cool, then cut into wide strips with a knife and coat with a layer of fine dry bean flour. Place a wok over heat, add lard and heat to about 150°C–180°C (300°F–350°F), add the shrimp cake strips and fry until just cooked through and the color changes, then remove immediately. Drizzle with sesame oil, plate, garnish with lettuce and scallion sauce, and serve with a side dish of Sichuan pepper-salt. This dish is crispy on the outside and tender on the inside, delicious and fresh.